Ingredients

• 2 cups fresh strawberries
• 2 cups blanched almonds
• 1 cup raisins

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Instructions

1. Soak almonds in water overnight.
2. Soak raisins in boiling water for 5 minutes then drain. Dice raisins and strawberries.
3. Coarsely grind the soaked almonds. Add them to the diced strawberry-raisin mixture and mix well.
4. Drop batter by spoonfuls onto a dehydrator plastic tray. Dehydrate for 24 hours or until dry at 105 degrees F (40 degrees C). Turn cookies over in 8 to 12 hours or when you see that one side is dry enough.